August 15, 2010

i am an armenian

And I love Luleh Kebob! This is perhaps one of my family's very favorite meals to eat. I can make a double, even a triple, recipe and still there won't be a single kebob left over. The more I make, the more everyone eats. You should definitely give them a try. Here's the very simple recipe that I love to use.

You will need:

2.5 lbs of ground lamb (you can use ground beef too but lamb is really the way to go)

1 Tbspn tomato paste

4 ounces of tomato sauce

4 Tbspns of evaporated milk

1 tspn of ground cumin

1/4 cup minced parsley

1 Tbspn minced, dried onion

1 tspn salt

ground pepper to taste

Make:

Mix all the ingredients in a large bowl and form into sausage shapes around 4" long. We sort of just make mini meatloaf shapes but a longer, narrow shape is traditional. Keeping your hands moist will help when shaping them. Place kebobs in a shallow baking dish.

Bake for 20-25 minutes in a preheated 400 degree oven. Transfer to a platter and reserve pan juices to serve separately. Garnish kebobs with chopped onion and parsley.

Enjoy!

That green bean salad has turned into a favorite of ours this summer too. I completely winged it one night when I had just run out into the garden to pick what was ready.

Drizzle your green beans with olive oil to coat and roast in a preheated 450 degree oven until nicely cooked (approx 10 minutes). Meanwhile while your green beans are roasting, rinse and slice your cherry tomatoes into quarters, transfer to a heat proof serving bowl. If you are using basil just toss some washed leaves in with the tomatoes.

When your green beans are done spoon them out of the roasting pan carefully right into the bowl with the tomatoes. Toss, add salt and pepper to taste and serve! Sprinkle each portion with shredded asiago cheese or you could just sprinkle the entire salad too. Enjoy!

P.S. All the patterns in the latest Berroco Remix book are named after famous Armenians! I can't wait to share the 'behind the scenes scoop' from our wonderful day shooting that book with Norah Gaughan and Cirilia Rose. Soon!

Comments

i am an armenian

And I love Luleh Kebob! This is perhaps one of my family's very favorite meals to eat. I can make a double, even a triple, recipe and still there won't be a single kebob left over. The more I make, the more everyone eats. You should definitely give them a try. Here's the very simple recipe that I love to use.

You will need:

2.5 lbs of ground lamb (you can use ground beef too but lamb is really the way to go)

1 Tbspn tomato paste

4 ounces of tomato sauce

4 Tbspns of evaporated milk

1 tspn of ground cumin

1/4 cup minced parsley

1 Tbspn minced, dried onion

1 tspn salt

ground pepper to taste

Make:

Mix all the ingredients in a large bowl and form into sausage shapes around 4" long. We sort of just make mini meatloaf shapes but a longer, narrow shape is traditional. Keeping your hands moist will help when shaping them. Place kebobs in a shallow baking dish.

Bake for 20-25 minutes in a preheated 400 degree oven. Transfer to a platter and reserve pan juices to serve separately. Garnish kebobs with chopped onion and parsley.

Enjoy!

That green bean salad has turned into a favorite of ours this summer too. I completely winged it one night when I had just run out into the garden to pick what was ready.

Drizzle your green beans with olive oil to coat and roast in a preheated 450 degree oven until nicely cooked (approx 10 minutes). Meanwhile while your green beans are roasting, rinse and slice your cherry tomatoes into quarters, transfer to a heat proof serving bowl. If you are using basil just toss some washed leaves in with the tomatoes.

When your green beans are done spoon them out of the roasting pan carefully right into the bowl with the tomatoes. Toss, add salt and pepper to taste and serve! Sprinkle each portion with shredded asiago cheese or you could just sprinkle the entire salad too. Enjoy!

P.S. All the patterns in the latest Berroco Remix book are named after famous Armenians! I can't wait to share the 'behind the scenes scoop' from our wonderful day shooting that book with Norah Gaughan and Cirilia Rose. Soon!

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